Reviews Add Rating & Review
Back to Shrimp Summer Rolls All Reviews for Shrimp Summer Rolls - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shrimp Summer Rolls Credit: Christopher Baker Recipe Summary Servings: 8
Ingredients Ingredient Checklist Eight 9-inch round rice papers For the Filling 1 pound (about 30) small shrimp, peeled and deveined 8 large red-leaf lettuce leaves, cut in half lengthwise 1 medium carrot, peeled and cut in matchsticks 1 small daikon radish, peeled and cut in matchsticks 1 red bell pepper, seeds and membranes removed, cut in matchsticks 1 bunch fresh chives, ends trimmed 1/4 cup packed mint leaves For the Garnish Soy Dipping Sauce
Gallery Shrimp Summer Rolls Credit: Christopher Baker
Recipe Summary Servings: 8
Gallery
Shrimp Summer Rolls Credit: Christopher Baker
Shrimp Summer Rolls
Credit: Christopher Baker
Shrimp Summer Rolls
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
Eight 9-inch round rice papers
1 pound (about 30) small shrimp, peeled and deveined 8 large red-leaf lettuce leaves, cut in half lengthwise 1 medium carrot, peeled and cut in matchsticks 1 small daikon radish, peeled and cut in matchsticks 1 red bell pepper, seeds and membranes removed, cut in matchsticks 1 bunch fresh chives, ends trimmed 1/4 cup packed mint leaves
Soy Dipping Sauce
Directions
Bring a large pot of water to a boil. Reduce to a simmer. Add cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet of rice paper in the hot water for 5 seconds; transfer to dampened towel, and smooth out (wrapper will still feel hard but will soften as it sits).
Place 4 shrimp halves in a row, cut side up, 2 inches from bottom edge. Place 2 pieces of lettuce over shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.
Fold bottom edge of rice paper over filling. Continue to roll tightly so shrimp halves are enclosed but still showing through rice paper.
Place finished roll on a plate; cover with a damp paper towel. Continue filling and rolling until all ingredients are used. Serve with dipping sauce, if using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Shrimp Summer Rolls
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp Summer Rolls
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
